Monteblanco Purple Caturra Co-Ferment

Colombia Finca Monte Blanco – Purple Caturra

An extraordinary microlot from the award-winning Finca Monte Blanco in Palestina, Huila, this Purple Caturra showcases the innovative approach of the Sánchez family, whose dedication to experimental fermentation has earned international recognition among specialty coffee roasters.

Grown at 1,750 metres above sea level, this washed Purple Caturra undergoes a meticulously controlled 150-hour anaerobic fermentation using a carefully developed culture of lactobacillus, specialised yeast, and tropical fruits including pineapple, passion fruit, mango and orange. The result is a coffee with remarkable complexity, vibrant fruit character and exceptional clarity, while preserving the natural sweetness and elegance of the coffee itself.

Despite its innovative processing, the coffee remains beautifully balanced, delivering a clean, expressive cup that highlights both the terroir of Huila and the craftsmanship behind every stage of production.

Coffee Details

About the Farm

Nestled in the Samaria district of Palestina, Huila, Finca Monte Blanco is managed by the Sánchez family and benefits from ideal coffee-growing conditions. Sitting at 1,750 metres above sea level, the farm enjoys over eight hours of daily sunlight and annual rainfall of 1,800–2,000mm, creating an environment perfectly suited to producing exceptional specialty coffees.

Monte Blanco has become one of Colombia's most respected farms for experimental processing and quality, earning multiple industry accolades, including:

• 🏆 Yara Champion 2017 – 1st Place (Pink Bourbon)
• 🏆 Yara Champion 2018 – 2nd Place (Pink Bourbon)
• 🏆 Roasters United 2019 – 1st & 3rd Place (Purple Caturra)

The Process

This lot showcases one of Monte Blanco's signature fermentation techniques.

After harvest, the cherries are carefully selected, pulped, and placed into sealed fermentation tanks with a specially prepared culture containing lactobacillus, selected yeast strains, and a tropical fruit solution made from pineapple, passion fruit, mango and orange. The culture is developed over approximately 190 hours before being used to ferment the coffee for an additional 150 hours under anaerobic conditions.

Throughout fermentation, pH and sugar levels are closely monitored to encourage complexity while preserving the coffee's natural characteristics. Once fermentation is complete, the coffee is thoroughly washed before being dried on raised parabolic beds for 10–15 days, producing a remarkably clean and expressive cup.

The Region

Located in southern Huila, Palestina has become one of Colombia's most exciting coffee-producing regions. Its high elevations, volcanic soils and distinctive microclimate create ideal conditions for cultivating exceptional varieties including Purple Caturra, Pink Bourbon, Gesha, Java, Chiroso, Castillo and Colombia.

The region has earned a reputation for producing coffees with outstanding clarity, sweetness and complexity, making it a favourite among specialty coffee producers and roasters worldwide.

Roaster's Notes

This Purple Caturra is one of the most expressive coffees we roast this season. Expect an intensely aromatic cup with layers of tropical fruit, bright acidity and silky sweetness. The extended anaerobic fermentation enhances the coffee's natural complexity while maintaining exceptional clarity and balance.

Tasting Notes

• 🥭 Mango
• 🍍 Pineapple
• 🍑 Peach
• 🍯 Honey